Hawaiian Enchiladas

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (15 1/4 ounce) can pineapple chunks in juice
• 1 cup thinly sliced carrot (1/8-inch)
• 1/2 cup dried apricot, chopped
• 1 1/2 cups cooked chicken breasts, chopped
• 1/2 cup slivered almonds
• 2 cups finely shredded colby-monterey jack cheese
• 8 inches flour tortillas
• 2 tablespoons flour
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 2 cups skim milk
• 6 eggs, beaten
• 3/4 cup sweet and sour sauce

Recipe

• 1 drain pineapple well and discard juice.
• 2 steam carrots about 3 minutes, until crisp and tender.
• 3 mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish.
• 4 make a straight cut down tortillas, about 1" from edge.
• 5 discard the small pieces.
• 6 spoon filling equally among tortillas, parallel to cut edge.
• 7 starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
• 8 mix together flour, mustard, and salt.
• 9 add small amount of milk and stir until smooth.
• 10 stir together flour mix, remaining milk and beaten eggs.
• 11 pour over filled tortillas in baking dish. cover and refrigerate 8 - 12 hours.
• 12 remove from refrigerator and let stand at room temperature for 30 minutes.
• 13 preheat oven to 350ºf.
• 14 cover loosely with aluminum foil and bake 25 minutes.
• 15 remove foil and bake another 10 minutes.
• 16 remove from oven and spread sweet and sour sauce on each enchilada.
• 17 sprinkle remaining ½ cup cheese over all.
• 18 bake another 5-10 minutes until cheese is melted.